BeerBorg

http://blog.stonebrewing.com/index.php/ ... ation-ipa/
I hope Ruin Ten is still a yearly beer but it does appear Ruination isn't completely going away.....see the end of the page for their info on a IIPA.

Seems like they are really going through a cleansing of some sort. Gettting rid of some old stuff and bringing in some new stuff.

Comments like this about their Pale Ale make me wonder if they'll be bring back Levitation as a seasonal or some type of newly branded beer, too:

(which will make its valiant return to the suds scene as Stone Pale Ale 2.0 starting in April).

If they need to get rid of something, I'll surely help them out.

Hey, when did my "title" change?

And bring back my Levitation as 2.0 please!

I noticed that but didn't say anything but I've never seen that one before. Maybe at your 2000th post? I like the Superman touch. Are you Clark?

Louie just fixed/updated the graphic I think. IE you already had that title, just not so visibly!

Points Unknown IPA

It seemed no single beer could adequately convey the collective talents of Portland, Oregon brewing legend and Ecliptic Brewing founder John Harris; Luke and Walt Dickinson, the brewmaster duo behind North Carolina’s Wicked Weed Brewing; and Stone Brewmaster Mitch Steele. So, this veritable triad of power opted to brew TWO beers. The first was a traditional Belgian-style tripel aged four months in oak barrels that originally housed red wine, then tequila. It was then blended at a one-fourth to three-fourths ratio with a freshly brewed West Coast double IPA to create this beer. A variety of diverse flavors coalesce into something more unique than any one beer our trio could have conceived.

Web site info here!

Yet another beer so high in alcohol that I will never drink it. I reserve such for a handful of bigger Belgian beers I make, and that's about it.

Well, it is a Belgian Style tripel.

My local shop was SUPPOSED to get the Pale Ale 2.0 in yesterday but it no-showed
They are now thinking it will be here Tuesday, but either way I'm excited to try it.

I luvs me my pale ales.

Still no Ruination 2.0 here but I did see the old 4 packs but didn't grab any.
Gonna search more this weekend.

And another.......my head is spinning.
http://www.stochasticity.com/beers/hifi ... -286595185

A beer that pays homage to a centuries-old tradition of combining new beer with aged “stock ales.” Freshly brewed beers of the day often were very smoky and bitter tasting, and were blended with older beer that had mellowed with age to produce more drinkable libations. This modern brew will showcase our brewers’ talents by blending a stock ale aged more than three months in oak foudres (large wooden fermentation vessels) with a fresh version of the same beer to create a perfect harmony spanning end to end on the taste spectrum.

I like the 'oak' part the most.

Beer-lord wrote:And another.......my head is spinning.
http://www.stochasticity.com/beers/hifi ... -286595185

A beer that pays homage to a centuries-old tradition of combining new beer with aged “stock ales.” Freshly brewed beers of the day often were very smoky and bitter tasting, and were blended with older beer that had mellowed with age to produce more drinkable libations. This modern brew will showcase our brewers’ talents by blending a stock ale aged more than three months in oak foudres (large wooden fermentation vessels) with a fresh version of the same beer to create a perfect harmony spanning end to end on the taste spectrum.

I like the 'oak' part the most.

Unless that's made with Brett or Lacto they aren't doing it right. The mellow beer they are talking about is historically a well aged old sour. The difference between young and old ales was "fresh sour" and "aged sherry like sour" like a flanders red/brown, or an authentic old world British "Old Ale". And *really* fresh sours would have been consumed immediately while really fresh (and still are in places in Europe). As in within weeks out of the fermenter. So "young" as such was a sour that got older then that, and got *really freaking sour* - to the point of being harsh and undrinkable - and then blended with a nice old aged beer that mellowed and even oxidized to some extent (producing sherry like flavors) - to give it a bit of a "bite" as such. And those old beers would have been aged 8+ months, not 3 months.... 3 months is usually somewhere in the "aaack!" territory when it comes to lacto infected sours.